Solterito de Arequipa

Solterito is the signature salad of Arequipa, Peru's second city, nestled at the foot of the Misti volcano. The name means 'little bachelor' — a simple, self-sufficient dish of whatever vegetables and cheese are to hand. Made with fresh broad beans, aji amarillo, salty queso fresco, and dried black olives, it is eaten as a starter, a side dish, or a light lunch throughout the Arequipa region and is a staple of Peruvian potlucks.

Serves: 4

Ingredients

• 300g (10 oz) fresh or frozen broad beans (fava beans), shelled
• 200g (7 oz) corn kernels, fresh or frozen (choclo if available)
• 200g (7 oz) queso fresco (or mild feta), cut into 1cm cubes
• 2 medium tomatoes, deseeded and diced
• 1/2 red onion, very finely diced
• 80g (3 oz) black olives, pitted and halved
• 1 aji amarillo (fresh or from a jar), finely diced — or 1 tbsp aji amarillo paste
• 1 tbsp (15ml) red wine vinegar
• 3 tbsp (45ml) extra-virgin olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• Large handful flat-leaf parsley or fresh mint, roughly chopped
• 1 tbsp dried oregano (Peruvian oregano if available)

Instructions

1. Blanch broad beans in boiling salted water for 3-4 minutes. Drain and refresh in cold water. If using mature beans, peel the grey outer skin to reveal the bright green inner bean.

2. Blanch corn kernels for 2 minutes if frozen, or 4-5 minutes if fresh. Drain and cool.

3. Soak the diced red onion in the red wine vinegar with a pinch of salt for 10 minutes — this removes the harsh raw bite.

4. Combine broad beans, corn, tomatoes, queso fresco, olives, and aji amarillo in a large bowl.

5. Drain onions and add to the bowl along with the soaking vinegar. Drizzle over olive oil and season generously with salt, pepper, and dried oregano.

6. Toss gently to combine — avoid over-mixing or the cheese will break down. Scatter fresh herbs over the top.

7. Rest at room temperature for 10 minutes before serving to allow flavours to meld.

Cook's Notes: Solterito is best served at room temperature, never chilled. Aji amarillo is fundamental — do not substitute with regular chilli as the fruity flavour is distinct. Leftover salad keeps 1 day refrigerated; bring back to room temperature before eating.